Do you ever have those days? Where you’re running around, doing all the things you normally do, but inside you’re freaking about the rest of your life and what you’re doing and whether or not it’s the right path and suddenly you’re cleaning the bathroom and scrubbing and scrubbing and just can’t get that freakin’ bathroom grime out of the tub?!!

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I recently had one of those days. The last time I had one of those days I ended up quitting my job in public health and working as an editorial intern at Brit + Co. This time, I ended up with a mostly clean (I forgot to windex the mirror) bathroom. And that’s ok. I’m not sure I’m ready for another upheaval of the status quo. It’s ok to freak out a bit and just let it go. One of those zen moments, you know?

truffled deviled eggs | cultural chromatics-1

Anyways, moving on. To eggs. Deviled eggs. Truffled deviled eggs to be exact. I made these long ago for a Christmas potluck and have been addicted to them since. I first spotted them on local milk, one of of my favorite blogs ever. I had to make some changes due to what’s readily available here, but I like to think it’s equally as tasty. Enjoy!



  • 1 dozen hardboiled eggs, peeled and cut in half hot dog style
  • 6 tbsp crème fraîche
  • 3 tbsp mayo
  • 2 tsp dijon mustard
  • 1 tsp white truffle oil, mine is from here
  • 1/2 tsp sugar
  • 1/2 tsp white vinegar (I used champagne vinegar)
  • 1/2 tsp salt
  • black salt for garnishing

truffled deviled eggs | cultural chromatics-3

Remove the yolk from the hardboiled eggs and combine in a bowl. Mash the yolk with all ingredients except the black salt until it’s creamy. Add more salt and pepper to taste if needed. Scoop mixture or pipe (I used a plastic sandwich bag) into the egg whites. Top off with black sea salt.

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